• **Please note if you are using a non-stick pan instead of a wok, you can cut down on the amount of oil this recipe calls for during cooking.

"The Sauce"

• If you are using dried rice noodles, Soak the noodles in warm water for 30 mins before preparing the beef. *Set a 30 minute timer so you don't forget about them as you are preparing the rest of the ingredients*
• Mix together the following ingredients to make the sauce
  2½ tablespoon Seasoning Sauce, 1½ tablespoon Fish Sauce, 1 tablespoon Soy Sauce, ½ tablespoon Dark Soy Sauce, ½ tablespoon Thai Sweet Soy Sauce, 2 tablespoon Oyster Sauce, 2 teaspoon Vinegar, 2 teaspoon Chicken Powder, 1 teaspoon Crab paste with soya bean oil

The Beef

• Slice your beef thinly, I used 6 oz Flank Steak. If you freeze the beef for 30 minutes before slicing, it will be easier to make thinner cuts. Marinate the beef with : 1 teaspoon of "The Sauce", ½ teaspoon of baking soda, and 1 teaspoon corn starch. Set aside
  

The Noodles

• If you are using dried rice noodles, Soak them first in warm water for 30 mins. Once your 30 Minute timer is up, flash cook the noodles for 30 seconds in boiling hot water, remove and strain, and rinse off with cold water. Work through the noodles while rinsing in cold water to make sure they do not clump together until fully cooled down. Set aside noodles and lightly coat noodles in some oil.
• If you are using fresh noodles, take out a handful of noodles from the pack and push on the noodles in a circular motion or back and forth to loosen and separate the noodles. Continue until the entire package has been mostly separated.
  
• The separated noodles should look like this:
  

The Veggies

• Prepare your veggies. You will need :
  ½ Bell Pepper (cut into strips or cubes), 4-5 cup Cherry Tomatoes (halved) or 1-2 Roma Tomatoes (quartered), ½ onion (sliced), 1 tablespoon garlic 4-5 cloves (minced), ¼ cup Long green Beans (3-4 pieces) - optional (Cut into 2" segments) OR, ¼ cup Veggies of your choice ( brocolli, baby corn, carrots- sliced), 6 Thai Chili (minced) - optional, 1 teaspoon The Sauce, 2 Handfuls Thai Basil, Holy Basil, or Italian Basil

The Cooking Process

• Gather all your prepared ingredients before you start cooking and bring them to your cooking station. You will need your fresh rice noodles, or dried rice noodles (soaked and flash cooked), marinated beef, the veggies, and cooking oil.
• Turn your Wok or Pan to high heat. If you are using a Wok, once it starts smoking, let it smoke even more before adding in 1 tbsp oil. If you are using a pan, let it heat up on high heat for about 2-3 minutes on high before adding oil.
• Wait another minute for the oil to heat up before adding in your marinated beef. Cook and brown on both sides for 2-3 minutes until almost fully cooked.
  
• Remove the beef and set aside for now.
• Add 1 tablespoon of oil, wait a minute for the oil to heat up then add the minced garlic, onions, and Thai peppers (optional).
• Once aromatic, About 1 minute , mix and add in your veggies.
• Cook veggies for about 2 minutes and add 1 tsp of "the sauce" and mix together.
  
• Add the noodles and carefully spread the noodles out in the pan without mixing. Let the noodles cook for 2-3 minutes until it starts to brown up.
• Add back in the cooked beef, and pour the remaining sauce over the noodles.
  
• Toss everything together or mix carefully with tongs or a spatula and turn off the heat.
• Add in the basil , toss again and you're ready to serve!
• Enjoy!